Pasta alla Norma (Sicilian Aubergine, Tomato and Ricotta Pasta)

• 2 medium Aubergine, firm, glossy skins
• 2 tsp Fine sea salt
• 120 ml Extra virgin olive oil
• 3 cloves Garlic
• 800 g Canned whole peeled tomatoes
• ½ tsp Black pepper
• 400 g Rigatoni
• 20 g Fresh basil
• 80 g Aged sheep’s milk cheese

1. Cut the aubergine into 2 cm cubes and toss with 1 tsp of the fine sea salt. Set aside for 10 minutes while you prepare the sauce ingredients.
2. Warm 2 tbsp of the extra virgin olive oil in a large frying pan over medium heat. Add the garlic and cook for 30 to 60 seconds until fragrant but not coloured.
3. Add the canned tomatoes, crushing them with a wooden spoon, then season with the black pepper and the remaining 1 tsp fine sea salt. Simmer gently for 20 to 25 minutes, stirring occasionally, until thick and glossy.
4. Meanwhile, pat the aubergine dry with kitchen paper. Heat the remaining olive oil in the frying pan over medium-high heat and fry the aubergine in batches for 6 to 8 minutes per batch, turning, until deeply golden and tender; add a splash more oil if the pan looks dry.
5. Bring a large pot of well-salted water to the boil and cook the rigatoni until al dente. Drain, reserving a mug of the pasta water.
6. Tear most of the fresh basil leaves and stir them into the tomato sauce. Add the pasta and a splash of reserved pasta water, then toss over low heat until the sauce coats the rigatoni.
7. Fold through most of the fried aubergine, reserving a handful for the top. Serve immediately, finishing with the remaining aubergine, grated aged sheep’s milk cheese, and the remaining basil.

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